Directions

Preheat oven to 400 degrees.In a large saute pan over medium heat, cook mushrooms in 1 Tbsp olive oil for 5 minutes. Add 3 Tbsp of red wine and continue to cook until lightly browned and wine is absorbed. Remove mushrooms, set aside.Wash and peel the potatoes, add to the pot. Fill pot with water and salt. and bring to a boil for 20 minutes or fork tender.Add 1 Tbsp olive oil to pan, add diced onions and cook 5-8 minutes until soft. Push to one side and add frozen veggie mix to other side of pan. Add 1 Tbsp water, cover and let steam for a few minutes. Stir to combine.Add mushrooms back into the pan. Add veggie stock, thyme, tomato paste, chickpeas, ½ cup red wine, and flour. Bring to a low simmer, let cook for 2-3 minutes or until the sauce has thickened reduced.Remove vegetable mixture from heat and place into a large casserole dish. Spread it out evenly.Drain potatoes, add milk, greek yogurt, garlic powder, salt and pepper. Mash until creamy.Spread the mashed potatoes over the veggies.Add shredded cheese, cover with parchment or foil and bake 30-40 minutes until browned and bubbly. Remove the foil 10 minutes before it's done so the top will brown.Let sit for 5 minutes to set up, serve and enjoy!Garnish with parsley or green onions over the top.